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Carrot Dressing Japanese cooking recipe
| Japanese
Ingredients 2 tablespoons light miso 3 teaspoons rice vinegar 1 carrot (grated) 3 tablespoons canola oil 1 tablespoon gingerroot (grated) 1 teaspoon water Directions 1Put all ingredients in a blender and pulse until the dressing coats a back of a spoon. 2Enjoy over any salad with lots of cabb
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Easy Lasagna Recipe
| Pasta
Type: Easy Lasagna Free Cooking Recipe - Pasta You got to try this! Ingredients / Directions 1 1/2 pounds ground meat2 pounds ricotta or cottage cheesemixed with 4 eggs1 jar spaghetti sauce or homemade sauce1 can tomato sauce1 tomato sauce can water12 ounces lasagna noodlesUNCOOKED3 c
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Nightcrawlers Recipe
| Halloween
Type: Nightcrawlers Free Cooking Recipe - Halloween No other! Ingredients / Directions 12 large apples1 (8 ounce) jar boysenberry jam4 tablespoons butter12 gummy worms Preheat oven to 350 degrees F.Core apples from the stem end to 1/2 inch from the bottom. Do not push through. Stuff e
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consome of mushroom with madeira
| General Recipes
Cooking receipe to make consome of mushroom with madeira under category General Recipes. You may find some video clips related to this receipe below.consome of mushroom with madeiraladenis450g button mushrooms40g fresh foie gras 40gOnion IOOg very finely chopped 1 heaped tablespoon tomato puree2L ch
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Type: Chicken-Bulgur with Minted Yogurt Sauce Free Cooking Recipe – Appetizers
Good stuff!
Ingredients / Directions
1 cup(s) plain lowfat yogurt
2 tbsp fresh lemon juice
2 cloves garlic minced
3 tbsp fresh mint minced
Salt
1/2 medium onion coarsely chopped
2 cloves garlic
4 boneless skinless chicken breast halves
1 cup(s) fine bulgur wheat
2 tbsp parsley chopped
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
Vegetable oil To make the minted yogurt
combine the yogurt
lemon juice
garlic
mint
and salt to taste in a bowl. Chill.
To make the chicken patties
place the onion and garlic in a food processor or blender and mince. Add the chicken and blend until smooth. Add 1 or 2 T. cold water and blend to a smooth paste.
Place the bulgur in a sieve
rinse under cold runnning water briefly
then squeeze out moisture. Add the bulgur wheat
parsley
salt and pepper to the chicken mixture and blend until very smooth and moist. Shape by hand into 1-inch balls or ovals
or 2-inch biscuit-shaped patties.
Add vegetable oil to a depth of 1/2-inch in a skillet and place over medium-high heat. When the oil is hot
add chicken balls
and fry
turning frequently
until golden brown and crisp
about 5 minutes.
Serve hot or at room temperature with minted yogurt for dipping.
